EASY CHICKEN AND CHEESE ENCHILADAS
Make and share this Easy Chicken and Cheese Enchiladas recipe from Food.com.
Provided by the Jilb
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- In skillet melt cream cheese, most of cheddar cheese and most of salsa.
- Add chicken.
- Spoon mixture into tortilla shells.
- Roll the shells, place in 9 x 13 greased pan.
- Drizzle with remaining salsa and sprinkle with remaining cheese.
- Cover and bake until hot; about 30 minutes.
Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 4.4, Cholesterol 33.4, Sodium 326.4, Carbohydrate 2.7, Fiber 0.6, Sugar 1.2, Protein 8
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS
A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g
CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
- Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
- Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
- Bake 20 to 25 minutes or until cheese is melted.
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
QUICK AND EASY CHICKEN ENCHILADAS
My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!
Provided by Troop Angel
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until it falls apart, then shred.
- Mix 1/2 can of sauce and a little cheese with chicken.
- Put other 1/2 can on bottom of 11x9 baking dish.
- Microwave tortillas until soft.
- Roll chicken mixture into tortillas.
- Put in pan semi-tightly.
- Cover with remaining 2 cans sauce.
- Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
- Brown top slightly or to preference.
Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6
CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
EASY CHICKEN AND CHEESE ENCHILADAS
Steps:
- Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
- Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.
EASY CHICKEN AND CHEESE ENCHILADAS
This was in our coupon pack from the Sunday paper. Listed as a Campbells' recipe. We thought it looked so good, we made it for dinner and loved it! It would be very easy to add your own favorite items to the filling, like jalapenos or black beans. For the chicken, I used chicken tenders and seasoned them with salt/pepper/cayenne/chili powder, then sauted in a skillet with olive oil.
Provided by Sugarmagnolia_fl
Categories Meat
Time 50m
Yield 6 enchiladas, 3 serving(s)
Number Of Ingredients 9
Steps:
- Stir the soup, sour cream, salsa and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
- Top with tomato and onion.
Nutrition Facts : Calories 595, Fat 18.8, SaturatedFat 7.4, Cholesterol 107.3, Sodium 1657.6, Carbohydrate 60.3, Fiber 2.5, Sugar 3.9, Protein 46.2
EASY CHICKEN AND CHEESE ENCHILADAS
Make and share this Easy Chicken and Cheese Enchiladas recipe from Food.com.
Provided by Sydney Mike
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
- In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
- Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11"x8" shallow baking dish.
- Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
- Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.
Nutrition Facts : Calories 266.6, Fat 13.1, SaturatedFat 5.7, Cholesterol 22.4, Sodium 964.4, Carbohydrate 29.7, Fiber 2.5, Sugar 3.6, Protein 8.4
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